I have been researching this on some blogs and have seen info on this topic but not an answer to this question. I have brewed a 10.6% Belgian tripel with an FG of 1.02 about 6 weeks ago (secondaryed at 2 weeks). The yeast I used is Wyeast Belgian Abby which is good to about 12%. I have read that due to the higher ABV I should think about repitching yeast a day or two ahead of time. I have seen a lot of suggestions to use champange yeast due to its alcohol tolerance. My question is this: If I use a different yeast shouldn't I be worried that the new yeast may consume the residual sugar as well as the bottling sugar, thus not only changing my flavor profile but making bombs as well?
My plan is to siphon off about a cup of the beer into a beer bottle and add some sugar and cover it with a balloon to see if the yeast is still in suspension. Once I bottle it for good I plan on letting it sit for a good 2 mo in the bottle, so even if it is really slow to carbonate I would think I should be good. Any thoughts on this couse of action, while I'm at it? Thanks.